Roast Vegetable & Feta Frittata
Rating:
Ingredients:
- 10 eggs, large
- 250g cottage cheese
- ½ cup milk, of choice
- 1 bunch of parsley
- ½ teaspoon each salt flakes and freshly cracked black pepper
- 6 cups roasted vegetables (e.g. pumpkin, beetroot, carrots, onion, kūmara eggplant, mushrooms, capsicum or zucchini)
- 200 g feta cheese
- ½ cup pumpkin or sunflower seeds
- Oil, to grease
Method:
To make the roasted vegetables
- Toss about 8 cups of roughly 3cm chopped chunks with a drizzle of olive oil, and a good pinch of salt, pepper and some mixed dried herbs. Spread out on a baking tray and roast in an oven heated to 200°C for about 30 minutes until tender and caramelised. Let cool slightly before making frittata.
To make the frittata
- Preheat oven to 180°C fan bake. Lightly grease a roughly 25cm long and deep oven dish, or line with baking paper with a bit of overhang.
- Add the eggs, cottage cheese, milk, parsley, salt and pepper to a large bowl and whisk to combine.
- Add the vegetables and crumble in half of the feta. Stir to combine and pour into prepared dish.
- Crumble over the remaining feta and scatter over the seeds.
- Bake for 40-45 minutes until eggs are cooked. Set aside for 10 minutes before slicing to serve. Cut into 6 large wedges or 12 smaller wedges.